jordan 11 xi Orange Cream Cupcakes A vegan friendl

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1/3 cup canola oil3/4 cup white sugar3/4 cup calcium-enriched soy milk1/2 cup orange juice1 tsp. vanilla1-1/3 cups white whole wheat flour1 tsp. baking powder1/2 tsp baking soda1/4 tsp. salt1 Tbsp. orange zest
Heat soy milk over medium heat until bubbles just start to form around the edges. Remove from heat and whisk in chocolate. As soon as mixture is smooth, place a dollop in the center of each cupcake.
Fill cupcake liners two-thirds full. Bake 20-22 minutes until the top springs back when pressed lightly. Remove cupcakes from muffin tin. Cool completely.
For the Cupcakes:
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For the Orange Cream Filling:
1/4 cup soy milk4 oz. dark (60% cacao) chocolate, cut into small pieces
Place soy milk, orange juice, cornstarch, sugar, and vanilla in a saucepan over medium heat. Whisk together until mixture starts to boil. Turn heat down to low and stir continuously until mixture thickens. Once it reaches the consistency of a pudding, remove from heat and add the orange zest. Transfer to a glass bowl and let cool completely. Once cool, move to the refrigerator for an hour.
Make the pudding first.
Per cupcake: 226 calories [link widoczny dla zalogowanych], 8 g fat (2 g saturated), 0 mg cholesterol, 37 g carbohydrate, 2 g fiber, 3 g protein, 4% Vitamin A, 11% Vitamin C, 11% calcium, 6% iron
For the Chocolate Ganache:
Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray or line with cupcake liners. Whisk together the oil, sugar [link widoczny dla zalogowanych], milk, orange juice and vanilla with 1 tablespoon of the flour. Sift together the remaining flour, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients [link widoczny dla zalogowanych], one third at a time, stirring until the batter is smooth after each addition.
Orange Cream Cupcakes
Take orange pudding out of refrigerator and put into a gallon-size storage bag or pastry bag. Warm with your hands to make sure pudding is pliable, if necessary. Snip the end of the storage back off to make a tip. Make an indentation in the center of each cupcake with the handle of a wooden spoon (or your finger). Fill generously with orange pudding.
Now make the cupcakes:
1/4 cup calcium-enriched plain soy milk1/2 cup orange juice3 Tbsp. cornstarch1/4 cup white sugar1 tsp. vanillazest of 1 orange
Make the ganache:
Makes 12 cupcakes.
This vegan friendly cupcakes were inspired by the book, Vegan Cupcakes Take Over the World, which is full of wonderfully tasty recipes for vegans and non-vegans alike. The original recipe calls for all-purpose flour, but my version uses white whole wheat flour. It adds a bit more fiber and tastes great.